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Title Beetroot peel extract as a natural preservative for shelf life extension of deccan mahseer (Tor khudree) Steaks during chill storage
 
Names Maqbool, H.
Safeena, M.P.
Kumar, K.S.
Zynudheen, A.A.
Ninan, G.
Kumar, B.M.
Date Issued 2019 (iso8601)
Abstract The efficacy of solvent free beetroot (Beta vulgaris)
peel extract in retarding the lipid oxidation of
mahseer steaks were evaluated during chill storage.
Preliminary analysis of the beetroot peel extract
(BPE) for antioxidant activity were evaluated based
on the total phenolic content, 2, 2-diphenyl-1-
picrylhydrazyl radical scavenging activity and 2, 2-
azino-bis (3-thylbenzothiazoline-6-sulfonic acid radical
scavenging activity. BPE had total phenolic
content of 360.47 mg 100 g-1; both DPPH activity
(91.62%) and ABTS radical scavenging activity
(99.04%) were found to be higher at 20% concentration.
Mahseer steaks were given dip treatment in
beetroot peel extract (20%, w/v) then packed in
LDPE pouches and kept at 0-2°C. The effect of dip
treatment on quality changes of steaks were assessed
periodically for biochemical (pH, PV, FFA, TBA,
TMA, TVB-N), microbiological (total plate count)
and sensory characteristics along with control
sample. The microbial analysis revealed that the
control (CT) sample reached to the limit of
acceptability (7.47 log cfu g-1) on 9th day while
treated sample remained within the limit up to 15th
day of storage. Sensory evaluation also showed the
decreasing trend as the storage days increased. The
results showed that CT sample exceed the acceptable
limits on 9th day of storage, whereas the BPE
treated sample was found to be acceptable up to 15th
day indicating the positive role of BPE in shelf life extension of masher steaks under chilled storage (0-
2°C).
Genre Article
Identifier Fishery Technology 56(3):190-198